Creamy Bean & Vegetable Stew with Apple Smoked Bacon and Mashed Potatoes

For Vegetarian: Remove the Apple Smoked Bacon and replace the heavy cream with coconut milk

Ingredients we need
For the Beans
o 1 cup / 200 grams mixed dried beans (soaked in water overnight, drained and rinsed)
o 4 slices apple smoked bacon, small diced
o 1 tablespoon butter
o 1 tablespoon white onion, small diced
o 1 tablespoon fennel, small diced
o 1 tablespoon carrot, small diced
o 2 cloves garlic, finely chopped
o 3 cups / 700 ml chicken or / vegetable stock
o 2 sprigs fresh thyme
o 1 piece bay leaf
o ½ cup / 120 ml heavy cream / replace with coconut milk for vegetarian option
o pinch coarse kosher salt
o pinch freshly ground pepper
For the Mashed Potatoes
o 1 pound / 450 grams golden baby potatoes
o 1 sprig fresh thyme
o 1 piece bay leaf
o small pinch ground nutmeg
o 1 cup / 240 ml heavy cream / or milk
o 3 tablespoons butter
o 1 large pinch coarse kosher salt
o 1 tablespoon italian parsley, chopped
o 1 pinch maldon sea salt flakes
o 1 dash extra virgin olive oil

Let’s cook it
Step 01 - Soak the Beans overnight
o Soak the beans in 3 cups of water / 600 ml overnight.
o Next day drain the beans and rinse under cold water, then set aside.
Step 02 - Cook the Beans
o Heat up a large casserole over medium-high heat.

o Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 2-3
o Add the butter, fennel, onion, carrot, garlic and cook, stirring occasionally, for about 3 minutes.
o Add the drained beans and stir, add the chicken/or vegetable stock, bay leaf and thyme and
bring to a gentle simmer over medium-high.
o Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface,
cook for 40-45 minutes or until beans are tender.
o Remove from heat, and let sit for 20-25 minutes.
o Stir in cream and bring to simmer; cook for another 5 minutes, remove from heat and discard
the fresh thyme and bay leaf.
o Season with kosher salt and fresh ground black pepper to taste.
Step 03 - Make the mashed potatoes:
o Wash the potatoes and then place the potatoes with the skin, into a large pot, add the bay leaf,
sprig of fresh thyme, and salt, and cover with cold water.
o Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20
o Drain and let potatoes over cool for a 1-2 minutes.
o Peel (wearing a glove or spike the potatoes on a fork to protect hand from hot potatoes).
o Pass the peeled potatoes through a ricer or food mill into a large bowl.
o Heat up the cream and butter in a small saucepan.
o Add the hot cream / (or milk) and butter liquid to the mashed potatoes and season with salt and
ground nutmeg.
o Mix together with a spoon and we are ready to serve.
Tip: Add more cream (or milk) if you prefer a thinner mashed potato.
Step 04 - Serve the Bean stew
o Spoon the bean stew into serving bowls
o Top bean stew with fresh chopped parsley, maldon sea salt and drizzles of extra virgin olive oil.
o Serve the mashed potatoes on the side. Enjoy!
Happy “Stay Home” Cooking inspirations by Chef
Anton Egger